CAJ | 학술논문

为了研究新型安全的蒜薹防腐保鲜方法,控制蒜薹的采后病害,延长蒜薹的货架期并保持其品质。以苍山大田薹为试材,用1.5%百里酚、1.5%柠檬醛、0.4%香叶醇3种植物提取液浸蘸蒜薹薹梢,25℃下放置,定期测定指标。结果表明,1.5%百里酚,1.5%柠檬醛,0.4%香叶醇浸蘸处理均能够有效地抑制蒜薹薹梢霉变和薹条老化,减缓其水分、可溶性固形物、维生素C、总叶绿素的损失,进而保持了较好色泽,减少了营养成分的损失。其中,1.5%柠檬醛浸蘸处理的效果最好,1.5%百里酚、0.4%香叶醇处理效果次之。研究表明,百里酚、柠檬醛、香叶醇3种植物提取液均能保持蒜薹的品质,延长其货架期。
위료연구신형안전적산대방부보선방법,공제산대적채후병해,연장산대적화가기병보지기품질。이창산대전대위시재,용1.5%백리분、1.5%저몽철、0.4%향협순3충식물제취액침잠산대대소,25℃하방치,정기측정지표。결과표명,1.5%백리분,1.5%저몽철,0.4%향협순침잠처리균능구유효지억제산대대소매변화대조노화,감완기수분、가용성고형물、유생소C、총협록소적손실,진이보지료교호색택,감소료영양성분적손실。기중,1.5%저몽철침잠처리적효과최호,1.5%백리분、0.4%향협순처리효과차지。연구표명,백리분、저몽철、향협순3충식물제취액균능보지산대적품질,연장기화가기。
A new method to control post-harvest diseases of garlic stem, extend the shelf life of garlic stem and maintain its quality was studied. After being immersed in the solution containing 1.5% citral, 0.4% geraniol or 1.5% thymol respectively, ‘ Cangshandatiantai ’ garlic stems were stored at 25℃. Indicators were determined at regular intervals. The results showed that the above three treatments could inhibit the decay and senescence of garlic stem significantly. The losses of water, soluble solids, vitamin C and chlorophyll were reduced in the three treatments. Good color was maintained and the loss of nutrients was reduced. 1.5% citral showed the highest level of efficacy in maintaining the quality of garlic stem, followed by 1.5% thymol and 0.4% geraniol. It was concluded that all the three treatments could maintain the quality of garlic stem and extend the shelf life of garlic stem.